[Contents]

Truffles Salad

SALATIT EL KAMA

        3 cups kama cut in round pieces (see p. 88)
        1/2 cup minced scallions
        1/4 cup chopped parsley
        1 tsp. salt
        Lemon juice
Wash kama thoroughly. Cover with water in pressure cooker and cook under pressure 15 minutes. Drain well. Toss with olive oil, lemon juice and salt in salad bowl. Sprinkle with parsley.


(From Food from the Arab World Marie Karam Khayat and Margaret Clark Keatinge, Khayat's, Beirut 1959)

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